preheat oven to 350°f. grease a donut hole pan or line a baking tray.

in a large bowl, whisk together the eggs, mashed banana, melted butter, greek yogurt, vanilla extract, and coconut sugar until smooth.

add the rice flour, oat flour, cocoa powder, baking powder, baking soda, and sea salt. stir just until combined. do not overmix.

grease your hands with avocado or coconut oil and shape batter into large donut holes. or scoop batter into a donut pan, filling each cavity almost to the top. without a mold, i made large donut holes, so baking time may have to be adjusted.

bake for 10-13 minutes, or until set and a toothpick comes out mostly clean. adjust if making smaller donut holes. let them cool for 5 minutes, then transfer to a wire rack to cool completely before glazing.

add lakanto powdered sweetener to a small bowl. whisk in 1 tbsp milk at first and the vanilla extract. continue to whisk in milk until reaching runny texture.

add more milk ½ tsp at a time only if needed. glaze should be thick but dip-able. dip fully cooled donut holes into glaze, letting excess drip off. place on parchment paper and allow glaze to set at room temperature for 20–30 minutes.